Aaron at Darkhorse. "Yes we condition with the primary yeast. The yeast strain use in
our IPA is Nottingham - Don't know if you have ever used it, but
it is a great yeast. Very versatile! I recommend it to anyone -
I have been brewing with it for years - it will even ferment down
to 50 degrees so you can use it to make kind-a-lagers. I have
used it to make Oktoberfest and a few other lagers and no one can
tell the difference. Ferments very clean, flocs well, and handles
multiple pitches great. - Aaron"

So I recently brewed this...I did a extract with 2lbs of DME early and 6lbs LME late. Also I used Wyeast London ale III. it's a good Nottingham substitute. 8 days in primary and it still chugging along!!

I am still fairly new to all grain with my first batch I did a ten gallon and my water amounts where perfect. My second batch I ended up with four gallons instead of five after boiling. Can someone help me with figuring out amounts of water for this recipe? Is there a way to tell how much will be absorbed into grain and how much boils off? I'm planning on doubling this for a double crooked tree.

I'm trying to convert this to extract, as I am a fairly new brewer and not quite ready for all grain. I found a simple enough calculation for the pale malt to LME or DME, but I still have a few questions about this recipe:

1.) Can I still steep the 1 lb of Crystal 10L (I was thinking about 30 minutes at 150*-155* F)
2.) Is there a substitute for Munich, as I've read that it is not good to steep Munich.
3.) Do I need to adjust the amount of hops or hop schedule in any way?
4.) How long did you dry hop?

I brewed this up yesterday, got 6.5 gallons of 1.067 wort into the fermenter, now bubbling away on Nottingham yeast

It was a pretty eventful brew-day TBH, I ended up doing a bunch of "firsts", my pickup tube in my brew kettle was new and not tested (caused issues with my whirlpool), the immersion chiller was new and not tested (in fact the hole in my keggle wasn't quite big enough, so I had to "screw" it in!), the water I have here in sunny QLD is about 82F making it hard to chill the wort completely... Never the less, I think it'll still turn out to be a good beer!

With the dry-hopping schedule of 2 weeks, that seems extreme to me? I think 1 week is more than sufficient, thoughts?

Thanks aproud1, I'm mainly concerned/worried about the grassy flavours you get if you dry hop for too long. I guess I'll start tasting it from 5 or so days in secondary and keep an eye on it.

BTW I'd forgotten how much of an animal the Nottingham yeast is! I've had to switch over to a blow-off tube this morning
I do love the creamy mouth feel I get from that yeast though. Really looking forward to trying this beer!